Crispy tempeh with quinoa, grilled courgettes and mint

Ingredients

For 1 serving

• Tempeh140 g
• Quinoa40 g
• Zucchini250 g
• Mint5 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Tamari1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy

In season: May – September

Method

1. Rinse the quinoa in a sieve under running water, put it in a small pan with twice its volume of water and a pinch of salt and cook covered over low heat for 15 minutes, until the water is absorbed and the little white sprout shows.
2. Meanwhile wash the courgettes and slice them lengthways about 5 mm thick. Heat a griddle pan over high heat and grill them for 2–3 minutes per side, until they have dark stripes.
3. Dress the warm courgettes with half the oil, the lemon juice, the torn mint leaves, salt and black pepper.
4. Slice the tempeh thinly, about 5 mm. Heat the remaining oil in a pan over medium-high heat and fry it for 3 minutes per side, until golden and crisp; splash in the tamari.
5. Fluff the quinoa with a fork, mix it with the courgettes and their dressing and serve with the crispy tempeh on top.